Prep 0 mins
Cook 0 mins
This recipe is well over 50 years old.
- 1 large fryer or 1 large hen
- to taste water
- 1 stalk celery, finely chopped
- 1⁄4 cup green onion, finely chopped
- to taste parsley
- 3 chicken bouillon cubes
- 3 tablespoons cooking oil
- 2 1⁄2 cups self-rising flour or 3 tablespoons vegetable shortening (such as Crisco)
- Clean chicken; cut into pieces and place in large pot with water (enough to cover) and boil until tender (skim top).
- Remove chicken and, when cooled, remove meat from bones.
- While chicken is cooling, add enough water to broth to make 2 quarts and finely chopped celery, green onions, chopped parsley, chicken bouillon cubes and salt and pepper to taste. Let simmer while you debone chicken and make dumplings.
- Dumplings: Combine flour and oil or Crisco.
- Use milk to make manageable dough and roll thin.
- Cut in strips about 1 1/2-inches wide and then 4 to 5-inch strips or break pieces and drop in briskly boiling broth, one at a time, and move around so they will not stick together.
- After you get them all to boil for a few minutes, cut down heat; simmer covered 10 minutes.
- If you don't have enough broth, add boiling water for more gravy in dumplings.
- While simmering, add chicken to dumplings.
Very similar to the Sunday dinners at Grandma D's--yummmmm. I skimmed all the fat off of the broth after cooling it. My dumplings were a little chewier than I remember--but I likely didn't roll them flat enough. Thanks for a nostalgic dinner!